As someone who’s always looking for ways to eat more plants without sacrificing flavour (or precious time), I was intrigued when Veg’chop landed on my radar. Touted as the latest “plant-powered ingredient to hit the UK market,” this versatile, sausage-shaped roll from Oh So Wholesome promises to transform everyday cooking with minimal faff.
So… what actually is it?
Veg’chop comes in a chunky, cylindrical shape—imagine a solid veggie sausage roll—packed with a blend of vegetables, pulses, and seeds. Available in several flavours, it’s not pretending to be meat, nor is it just another tofu alternative. Instead, Veg’chop calls itself a “cuisine agnostic” ingredient: essentially a blank canvas you can chop, fry, shape, and season however you like.
So far, I’ve tried the Original and Mexican flavours. The Original has a gentle savoury taste with a slightly nutty note, mild enough to soak up other flavours in stir-fries, curries, or pasta dishes. The Mexican has a bit more character, with a mild spice and an earthy hint of cumin, though it’s far from fiery.
There are also two other flavours I haven’t tried yet:
- Mediterranean – a tomato and basil-flavoured, plant-packed Veg’chop that’s designed to work well in any pasta sauce.
- Tikka Curry – with a deep curry flavour and a mild kick, it’s meant to be a hearty addition to any curry dish.
Texture-wise, Veg’chop is pleasantly chunky—not mushy or spongy like some meat alternatives. When browned in a pan, it develops a lovely crispy crust while staying soft inside. That’s definitely its strong point.
My favourite experiment: Veg’chop burgers
I tried the Mexican flavour sliced into thick rounds and fried them up kind of like small burger patties. Served in buns with avocado, sautéed mushrooms, red cabbage, cucumber and a bit of hot sauce, they were genuinely delicious. Even though I’m not vegetarian, this is the sort of meat alternative I’d happily buy again—not because it mimics meat exactly, but because it’s tasty, satisfying, and feels like real food.
See below my veg’chop burgers, they tasted much better than they look!
Cooking it: genuinely easy
I love how low-effort it is. You literally slice it, toss it in a pan or oven, and it’s done. I tried:
- Breakfast – chopped and fried with eggs on toast. Simple and very tasty.
- Lunch – cubed into a salad bowl for a bit of extra substance and plant power.
- Dinner – crumbled into a veggie chilli, where it soaked up the sauce beautifully.
I even blended a portion into soup for extra thickness—a clever trick I’ll definitely use again.
If you’re looking for inspiration, there are loads of recipe ideas on the Oh So Wholesome website at www.ohsowholesome.com/recipes, which is a great place to see how versatile Veg’chop can be.
Veg’chop feels like a genuinely fresh addition to the plant-based market—not just another run-of-the-mill veggie burger. It’s versatile, easy to use, and a brilliant way to add texture, fibre, and protein to meals without the ultra-processed feel of many meat substitutes.
As someone who still eats meat, I’d definitely consider buying Veg’chop again as a tasty, flexible alternative for meals when I simply want more plants on my plate. It’s earned a spot in my fridge for quick, healthy dinners—especially when I’ve got odd bits of veg to use up. I’m also keen to try the Mediterranean and Tikka Curry flavours next.
Rating: ★★★★☆ (4/5)